冷冻贮藏对腌制生牛肉脂质氧化、蛋白质氧化及风味特征的影响。
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat.
作者信息
Al-Dalali Sam, Li Cong, Xu Baocai
机构信息
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
出版信息
Food Chem. 2021 Dec 17;376:131881. doi: 10.1016/j.foodchem.2021.131881.
This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different times of frozen storage using HS-SPME-GC-MS. Frozen storage affected the contents of flavor compounds, in which their concentrations fluctuated along with the frozen storage. Partial least squares-discriminant analysis screened six flavors as markers, indicating the effect of frozen storage in all the beef samples. They included octanal, 2-ethyl-1-hexanol, benzeneacetaldehyde, 1-heptanol, isoeugenol, and hexanal. Most of the screened markers belonged to aldehydes and alcohols, indicating that these components were derived from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly. Carbonyl content was increased linearly in all the samples during frozen storage.
本研究旨在评估长期冷冻贮藏对腌制生牛肉脂质氧化、蛋白质氧化和风味特征的影响。使用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术在不同冷冻贮藏时间的所有样品中鉴定出28种挥发性物质。冷冻贮藏影响风味化合物的含量，其浓度随冷冻贮藏而波动。偏最小二乘判别分析筛选出六种风味物质作为标志物，表明冷冻贮藏对所有牛肉样品均有影响。它们包括辛醛、2-乙基-1-己醇、苯乙醛、1-庚醇、异丁香酚和己醛。大多数筛选出的标志物属于醛类和醇类，表明这些成分源自脂质氧化。硫代巴比妥酸反应性物质在冷冻贮藏的前两个月显著增加，随后略有下降。在冷冻贮藏期间，所有样品中的羰基含量均呈线性增加。
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